METHOD FOR PRODUCTION OF FOOD VITAMIN CONCENTRATE

摘要

FIELD: food industry. ^ SUBSTANCE: method for production of a food vitamin concentrate involves autolysis of concentrated viable cells of sedimentary wine yeast preliminarily suspended in potable water at a ratio of 1:1,5. Prior to suspension sedimentary yeast is washed with potable water at a ratio of 1:5. The produced autolysate is heated prior to separation from the sediment. The autolysate with sediment is maintained at a temperature of 0-(-2)C during 3 weeks for transfer of .tartaric acid salt residues into the sediment. The autolysate clear part is collected into a vessel while the sediment is centrifuged at 5-10C with the produced clear autolysate part added into the above vessel. The autolysate clear part is concentrated under vacuum. Water separated by way of centrifugation is delivered for extraction of residual alcohol and tartaric acid salts. Lacking Group B vitamins are added to the concentrate. ^ EFFECT: method allows to manufacture the target product with increased content of amino acids and Group B vitamins. ^ 2 ex